F&B Insights Asia Magazine Issue3 F&B Insights Asia Magazine Issue3 | Page 17

More retailers, restaurants and philanthropic
organisations are addressing the sheer
amount of food and drink that is wasted
around the world, which is changing
consumer perceptions. In 2017, the stigma
associated with imperfect produce will
begin to fade, more products will make use
of ingredients that would have otherwise
gone to waste such as fruit snacks made
from “ugly” fruit and mayonnaise made
from the liquid from packaged chickpeas,
and food waste will be repurposed in new
ways, such as power sources.
TIME IS OF THE
ESSENCE
The time investments required for products
and meals will become as influential as
nutrition or ingredient claims.
UK supermarket Asda created a box of misshapen, but edible, vegetables
that retails for 30% less than its standard produce.
Time is an increasingly precious resource
and our multitasking lifestyles are propelling
a need for short-cut solutions that are still
fresh, nutritious and customisable, already
we have seen so-called “biohacking” food
and drink that offers complete nutrition in
convenient formats. In 2017, the time spent
IN TRADITION
WE TRUST
Consumers seek comfort from modernised
updates of age-old formulations, flavours
and formats.
People are seeking the safety of
products that are recognisable rather
than revolutionary. The trust in the
familiar emphasises the opportunity for
manufacturers to look to the past as a
dependable source of inspiration such as
“ancient” product claims including ancient
grains and also ancient recipes, practices
and traditions. Potential also exists for
innovations that use the familiar as a base
for something that’s new, but recognisable,
such as cold-brew coffee.
POWER
TO THE PLANTS
The preference for natural, simple and
flexible diets will drive further expansion
of vegetarian, vegan and other plant-
focused formulations.
In 2017, the food and drink industry will
welcome more products that emphasise
plants as key ingredients. More packaged
products and recipes for home cooking
will leverage fruits, vegetables, nuts,
seeds, grains, botanicals and other plants
as a way to align with consumers’ nearly
omnipresent health and wellness priorities.
Technology will play a part, already we
have seen one company use artificial
intelligence to develop plant-based
alternatives to animal products including
milk, mayonnaise, yogurt and cheese.
WASTE NOT
The focus of sustainability zeros in on
eliminating food waste.
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on – or saved by – a food or drink product
will become a clear selling point, inspiring
more products to directly communicate
how long they will take to receive, prepare
or consume.
‘
Time is an
increasingly
precious resource
,